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3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups Swanson brand beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add the oil and onion to a large saucepan and cook over medium or high heat. Sauté for 20 minutes until the onions begin to soften. Stir them
constantly so they won’t become brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring the mixture to a boil. When the soup begins to boil, reduce
heat and simmer for 45 minutes.
3. Preheat the oven to 325 degrees. To make the croutons, cut off the rounded uppermost part of each top hamburger bun so that the bread looks
flat like the bottom buns. Throw the top parts away. You should now have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops
cut off.
4. Place the bread in the preheated oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Remove
to cool and set aside. Set these croutons aside until you need them.
5. When the soup is done cooking, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, and then place a slice of
provolone cheese on top of the crouton. Sprinkle about 1/2 teaspoon of shredded Parmesan cheese over the provolone.
6. Set your oven to “high broil” and place the bowl into the oven. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to
brown. If you are cooking more than 1 cup at a time you will need to adjust this time. Remove the coup to cool and sprinkle an additional 1/2
teaspoon of shredded Parmesan cheese over the top of the soup. Serve immediately.
6 medium white onions, sliced
8 cups Swanson brand beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add the oil and onion to a large saucepan and cook over medium or high heat. Sauté for 20 minutes until the onions begin to soften. Stir them
constantly so they won’t become brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring the mixture to a boil. When the soup begins to boil, reduce
heat and simmer for 45 minutes.
3. Preheat the oven to 325 degrees. To make the croutons, cut off the rounded uppermost part of each top hamburger bun so that the bread looks
flat like the bottom buns. Throw the top parts away. You should now have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops
cut off.
4. Place the bread in the preheated oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Remove
to cool and set aside. Set these croutons aside until you need them.
5. When the soup is done cooking, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, and then place a slice of
provolone cheese on top of the crouton. Sprinkle about 1/2 teaspoon of shredded Parmesan cheese over the provolone.
6. Set your oven to “high broil” and place the bowl into the oven. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to
brown. If you are cooking more than 1 cup at a time you will need to adjust this time. Remove the coup to cool and sprinkle an additional 1/2
teaspoon of shredded Parmesan cheese over the top of the soup. Serve immediately.
